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Instant Pot Candied Sweet Potatoes Recipe

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4.3 from 32 reviews

  • Author: Ava
  • Total Time: 25 minutes
  • Yield: 6 servings

Description

This Instant Pot Candied Sweet Potatoes recipe offers a quick and easy way to prepare sweet potatoes coated in a rich, buttery brown sugar and maple syrup glaze, topped with melted mini marshmallows. Perfectly tender and indulgently sweet, it’s an ideal side dish for holidays or family dinners.

Ingredients

Sweet Potatoes

  • 4 pounds sweet potatoes, peeled and cut into thick chunks

Syrup Mixture

  • 1 stick unsalted butter (8 tablespoons)
  • 1 1/2 cups brown sugar
  • 1 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg

Topping

  • 3 cups mini marshmallows

Instructions

  1. Prep the Potatoes: Wash, peel, and cut the sweet potatoes into thick chunks to ensure even cooking and the right texture.
  2. Soak: Soak the cut sweet potatoes in a bowl of cool water for 5-10 minutes. This step helps remove excess starch and prevent them from sticking together.
  3. Melt Butter: While the potatoes soak, place the unsalted butter in a microwave-safe bowl and melt it fully to prepare the syrup base.
  4. Mix Syrup: Stir in the brown sugar, maple syrup, ground cinnamon, and freshly grated nutmeg into the melted butter to create a flavorful glaze.
  5. Drain Potatoes: Drain the soaked sweet potatoes well to remove all the water, then transfer them to the inner pot of the Instant Pot.
  6. Add Syrup: Pour the prepared syrup mixture evenly over the sweet potatoes in the Instant Pot, ensuring full coverage.
  7. Seal the Instant Pot: Close the lid securely and set the vent to the sealing position.
  8. Pressure Cook: Use the steam or pressure cook function set to normal pressure for 5 minutes to cook the sweet potatoes until tender.
  9. Quick Release: Once the cooking cycle finishes, perform a quick release to immediately release the steam and prevent overcooking.
  10. Open Lid: Carefully remove the lid once all the pressure has been released.
  11. Add Marshmallows: Sprinkle the mini marshmallows evenly over the cooked sweet potatoes, then place the lid back on (not sealed) to allow the marshmallows to melt with residual heat for 5-7 minutes.
  12. Serve: Serve immediately, optionally sprinkling additional marshmallows on top and using a kitchen torch to lightly melt or broil them for a toasted finish. Optionally, dust with cinnamon before serving.

Notes

  • Soaking the sweet potatoes helps reduce starch and enhances texture.
  • Use fresh spices like grated nutmeg for more intense flavor.
  • If you don’t have maple syrup, you can substitute corn syrup, but maple syrup adds a richer taste.
  • Be cautious when releasing pressure; use a towel or utensil to avoid steam burns.
  • Using a kitchen torch to toast marshmallows adds extra flavor and visual appeal but is optional.
  • This recipe scales well: adjust cooking times slightly for larger or smaller batches.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/instant-pot-candied-sweet-potatoes-recipe/